Category Archives: Pasta

Walnut Pasta with Pecorino Sardo

pasta with walnuts and pecorino

Walnut Pasta with Pecorino Sardo

Ingredients

1 box of linguine pasta

¼ cup pine nuts

½ cup walnuts

2 Tablespoons breadcrumbs

2 Tablespoons olive oil

Salt

2 ½ cups milk or cream

2 ounces Pecorino Sardo grated/shredded

Walnuts for garnish

Directions

Cook the pasta al dente in salted water.

Toast pine nuts in a dry skillet.

Mix pine nuts, walnuts, breadcrumbs, garlic, olive oil, salt and pepper in a food processor.

Bring the milk / cream to a boil, pour in the nut mix and stir it together.

Mix the walnut sauce with the freshly boiled paste.

Serve garnished with grated pecorino cheese and crushed walnuts.

Tips: using cream gives a smoother result, and because of the fat, the cream brings out the taste so the dish becomes full of flavor (you can use cream with 5% fat and it will still be super good).

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What to make with a Belgioioso Manteche (provolone with butter inside)

 

IMG_9304Mac and Cheese with Manteche Provolone

 

Ingredients

1 box elbow macaroni

1 bunch of fresh Asparagus

4 fresh tomatoes chopped

8 oz. of Belgioioso Manteche

1 cup of grated Vantia Provolone

Directions

Cook macaroni per directions.

While macaroni is cooking,  steam asparagus to al dente, drain water and add butter from Manteche cheese, fresh tomatoes and sauté.

Grate cheeses

Mix with drained Macaroni

Serve

 

IMG_9309

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Spaghetti with Asparagus and Walnuts with Parsley Pesto with Pecorino Fogli di Noce

By Chef Lippe

pecorino fogli di noce 1

Serves 4 people

1 bunch of fresh asparagus 
1 pound dry of  spaghetti 
1 bunch of fresh parsley 
¼ cup of walnuts  
1 clove whole garlic 
1/2 cup white wine 
5 leaves of fresh basil
¼ cup of  Pecorino Fogli di Noce 
oil
salt 
black pepper

 

Parsley Pesto:

Wash the parsley and place in the bowl of food processor, add about 6 nuts, basil leaves, 2 tablespoons of pecorino fogli di noce cheese grated, salt, pepper and olive oil to taste, mix all together and place in the refrigerator.

Asparagus Sauce:                            

Wash and cut the ends from the bottoms off the asparagus, boil them in the “spaghettiera” (you can cut tips off asparagus and blanch while cooking stems for the 10 minutes if you do not have a spaghettiera) with the tips out of the water for about 10 minutes, cool them down by dipping them in ice water and then cut into 3 parts, setting the tips to the side. 

Cook your pasta to al dente. While this is cooking, in a large pan brown a crushed clove of garlic and add the asparagus pieces and cook on medium heat until warm, finally add the more delicate tips, deglaze with white wine and add the chopped walnuts, salt and pepper to taste.

 

Mix pasta with asparagus sauce, pesto and remaining chopped walnuts.  Sprinkle with grated Pecorino Fogli di Noce cheese and serve hot.

 

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Pasta Roses with Serrano Ham for Valentines Day

By Chef Lippe

Hand Made Roses for all the loves of my life!

pasta roses 2

The Recipe 

Freshly made pasta in wide rectangles as for lasagne

About 1 cup bechamel sauce (1 ounce flour, 1 ounce butter, 1 cup milk, salt, optional nutmeg ,  1 and a half ounces Parmigiano-Reggiano)

10 ounces Serrano Ham

10 ounces Fontinalla cheese in thinnest possible slices

2 tbsp. butter

optional: ¼ cup Parmigiano Reggiano to sprinkle on top


Directions

To make the Besciamella with Zucchini Puree:

  • Trim ends off washed zucchini then chop or slice roughly.
  • Bring a small pan of cold water to the boil, salt when the water is boiling and then tip in the zucchini and cook till tender
  • Strain out and immediately refresh in very cold water. Drain, place in a deep beaker and whizz till smooth using an immersion blender. Set aside.
  • Place the milk to heat in a small sauce pan while in another pan you cook the butter and flour, whisking them together to make the base.
  • When the milk comes to the boil take both pans off the heat and pour all the milk at once onto the base, whisking hard with a large whisk to blend the two into a smooth and lump free white sauce. Should lump forms don’t worry, just strain the white sauce through a sieve.
  • Season with salt or if you prefer with plenty of freshly grated nutmeg and about ¼ cup of grated Parmigiano-Reggiano.

To pre-cook the Pasta:

  • Prepare a wide shallow pan into which you place cold milk to come about an inch high.
  • Cook just 2 or 3 pasta pieces at a time in salted boiling water to which you have added a little oil, for 2/3 minutes if the pasta is freshly made. Remove with a slotted spoon and place in the pan with the milk to stop the cooking. Then take out, let the milk drip off and place to dry on clean tea towels on your work surface. Turn them over to dry both sides

pasta roses 1

To fill and assemble the Rosette:

  • Prepare a buttered baking dish and pre-heat the oven to 90 °.
  • Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated P-R. cheese and place ham and cheese slices on top
  • Roll up each in piece into a cylinder and cut into two or three even sized rolls between 1 inch and 2 inches high.
  • Place them close together cut side up in the buttered baking dish continuing the process till it is full – if you have space left use crumpled balls of cooking foil to fill in the space and keep the rolls upright.
  • I like to use kitchen scissors to nick the rolls in a few places and pulls out pasta “petals” turning them down a little so they stay “open” during baking.
  • Melt 2 tbsp butter and drizzle this over the top of the roses, or to save calories, simply brush the tops with milk using a pastry brush or a couple of rolled up sheets of strong kitchen paper. You can also sprinkle with extra just-grated Reggiano if you like.
  • Bake at 90° for about 30 minutes or till the top of the roses is crisp and golden then serve placing vertically or horizontally on individual plates as you prefer.

Variations: Leave the vegetables out altogether for the traditional recipe or use alternative vegetables, in a puree as above or simply placed on top of the ham.  According to what is in season, cooked mushrooms, asparagus, leeks, fennel, artichokes, blanched Swiss Chard leaves all work well..

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Filed under Artisan pasta, Fontinalla, Food, Parmigiano Reggiano, Pasta, Pasta Roses, recipes, Serrano Ham

Squid Ink Pasta with Pumpkin, Sage and Browned Butter Recipe

Squid ink pasta typically comes as either spaghetti or linguine; we made ours in casarecce which will work fine also.  Dust the insides of the pumpkin with a little sugar, just to accentuate the sweetness of the pumpkin. You can use either brown or white sugar, or skip it all together.

squid-ink-pasta-with-pumpkin

INGREDIENTS

4 small sugar pumpkins, each about 1 pound to 1 1/2 pound

Salt

2 to 4 teaspoons of white sugar, or 2 to 4 Tbsp of brown sugar (to taste)

1 pound squid ink pasta

6 Tbsp butter

1/4 cup thinly sliced fresh sage leaves (with a few small whole leaves for garnish)

A splash of apple cider vinegar

Directions

Preheat the oven to 350°F. Slice off the top quarter of each pumpkin and scoop out the insides. Using a strong metal spoon or a small sharp knife, scrape all the fibrous insides out of the pumpkins. Sprinkle the insides of the pumpkins with salt and sugar. Set the pumpkins on a baking sheet and bake for 1 hour, or until a fork easily pierces the flesh and the edges are lightly browned.

Prepare the pasta water while the pumpkins are cooking. Bring a large pot of well salted water (it should taste like the sea) to a boil. When the pumpkins have about 10 minutes to go before they’re done, add the pasta to the boiling water. When the pumpkins are cooked remove from the oven to a serving dish or plates.

While the pasta is cooking, prepare the browned butter sauce. Heat the butter in a sauté pan over medium heat. Add the sage leaves and cook until browned bits begin to form in the butter and there is a lovely nutty aroma. Remove any whole sage leaves you are using for garnish. Remove the pan from the heat and pour the browned butter into a large serving bowl (this will stop the butter from cooking further). Browned butter can easily turn to blackened butter, which is not the flavor you want for this recipe.

When the pasta is ready (al dente, slightly firm, but cooked through), use tongs to remove the pasta from the pot to the large bowl with the browned butter. Allow some of the water from the pasta to drip into the bowl, it will help with the sauce. Toss the pasta with the browned butter. Splash a little cider vinegar over it. Taste for salt, it will likely need a bit more, especially if you’ve used unsalted butter. Add more if needed. Serve the pasta in the baked pumpkin shells. Garnish with reserved whole sage leaves that you had cooked with the sliced sage in the butter.

Yield: Serves 4.

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Lemon Pasta Sauce

By Chef Lippe

I love this dish served with fresh fish or clams. It is so easy to make and only takes 10 minutes from start to finish. If you like a lot of lemon flavor use our lemon and garlic linguine.

lemon pasta sauce 

INGREDIENTS

10 ounce package of Fratello Sole fresh linguine

1 clove garlic for rubbing

2 lemons (zest of 1 lemon, juice of 2 lemons)

5 tablespoons olive oil

Salt

1 cup finely grated parmesan cheese plus extra for sprinkling

Bunch fresh parsley, leaves picked and chopped

 

DIRECTIONS

Place the fresh linguine in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook pasta to al dente’.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon and slowly drizzle in olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and parmesan cheese.

When the linguine is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with parmesan cheese, fresh parsley and lemon zest. Serve immediately.

 

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Pasta for Dinner or Dessert???

By Chef Lippe

Yes I know, that I am crazy (mash potato fudge and chocolate pasta with chilli sauce) but this was a big hit for desert the other night! Now that I make and sell pasta 24/7 (at least it feels that way) I always have fresh pasta around the house and thought a desert might be good with some of the lemon fettuccini I made last week. Besides, pasta is made from flour and eggs, the basis of Western pastries, so there is no reason why it shouldn’t work. I decided to give it a try.  I have also included a second recipe where I cooked the pasta into a cake. Enjoy!

sweet pasta

Ingredients

1 pint half-and-half

1 lemon, zested

1 orange, zested

2 tablespoons honey

1 pinch kosher salt

12 ounces linguine, fresh (or fettuccini)

1 tablespoon lemon juice

3 ounces semisweet chocolate

1/4 cup hazelnuts (chopped and toasted) (optional)

Directions

Bring a large pot of salted water to a boil.

In a large heavy skillet heat the cream, zests, honey and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.

While this is cooking add fresh pasta to boiling water and cook for 2 to 3 minutes. Drain pasta and add to skillet.

Add lemon juice and stir to combine. Place on severing dishes, add shaved chocolate and hazelnuts.

 

Sweet Pasta Cake

sweet pasta cake

Ingredients

10 ounces fresh linguine
Olive oil for greasing
4 tablespoons of Amaretto liquor
½ cup raisins
4 eggs
½ cup sugar
¼ cup almonds, chopped
Zest of 1 orange
4 granny smith apples
Juice of ½ lemon
4 tablespoons of sugar
Salt

Directions

Place the raisins in a small bowl and pour over the Amaretto liquor. Leave to soak for 10 minutes.

Preheat the oven at 350 degrees.

Peel, core and coarsely grate the apples. Place in a bowl and squeeze over the lemon juice (so that they do not turn brown).

Line a 8 x 8 cake pan with baking parchment and lightly brush with oil.

In a large saucepan, cook the linguine in the salted boiling water. Drain and rinse under cold water. Set aside.

Meanwhile, in a large bowl lightly beat the eggs with the sugar. Add in the almonds, the orange zest and the raisins with the Amaretto liquor. At last fold in the pasta and the grated apples.

Pour the mixture in the cake pan, cover with foil and bake for 40 minutes.

Once the 40 minutes are up, remove the foil, sprinkle with sugar and continue to bake for a further 10 minutes until lightly browned and crispy on top.

Let cake rest for 15 minutes before cutting.

 

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Filed under Artisan pasta, chocolate, Homemade, Lemon, Pasta, pasta sauces, recipes